Alfonso Piedra's farm is called San Gabriel and it is located in the micro-region of Barranca de Cartago in Costa Rica's West Valley. The coffee is processed using the wet method and it is dried in raised wooden beds on the sun or with ecological dryers. ("Alveolas"). The coffee beans are processed at the Cafetalera Lomas Al Rio, S.A. micro-mill. This mill (and the farms that it supports) is certified organic by Eco LOGICA (an USDA agent)

Alfonso's farm has 50 acres and he grows both the Caturra and Catuai coffee varieties. Finca San Isidro is located at 4,350 feet above sea level and its total production is, on average, 500 quintales (100-lbs bags) per year.

Nelson liked its velvetty finish, subtle stone-fruit aromas and bright acidity. He gave it a cupping score of 85 points.